Sweet Potato and Red Lentil Soup recipe
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Ingredients
- 2 tablespoons olive oil 1 onion, chopped 2 large sweet potatoes, peeled and chopped 3 carrots, chopped 4 large cloves garlic, minced 1 tablespoon garam masala ¼ teaspoon seasoned salt ⅛ teaspoon cayenne pepper salt and ground black pepper to taste 2 (16 ounce) cans chicken broth 3 cups water 4 cups chopped fresh spinach 1 ½ cups red lentils
Nutrition Info
- 389.4 caloriescarbohydrate: 68.3 gcholesterol: 3.8 mgfat: 5.9 gfiber: 21.7 gprotein: 17.3 gsaturatedFat: 0.8 gservingSize: -sodium: 943.4 mgsugar: 10.7 gtransFat: : -unsaturatedFat: : -
Directions Sweet Potato and Red Lentil Soup
Directions
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Heat olive oil in a pot over medium-low heat. Add onion and cook until translucent, about 5 minutes. Add sweet potatoes, carrots, garlic, garam masala, seasoned salt, cayenne pepper, salt, and pepper. Cook for 5 minutes. Add broth and water. Bring to a boil and cook until flavors start to blend, about 10 minutes.
Add spinach and lentils, bring to a boil. Reduce heat to low and simmer until lentils are soft, 15 to 20 minutes.